Nov 29, 2008

Sancocho is a hearty soup, almost like a stew and is a traditional dish in the region of Antioquia, Colombia that combines potatoes, yuca, corn, plantains and meat. For me and my family this is the ultimate comfort food and is absolutely delicious. In Colombia "el almuerzo" is the main meal eaten in the afternoon and this is soup typically served with rice and avocado on the side. I used skinless lean chicken to lighten this up, but they typically cook this with the whole chicken, feet and all! The best way to eat this soup is with some salsa or cumbia music playing in the background... enjoy!!

In a large pot, saute scallions, onions and garlic in oil. Add tomatoes and saute another minute. Add chicken pieces and season with a little salt. Saute a few minutes, then add yucca and plantain and fill pot with water. Add chicken bullion, cumin and half of the cilantro and cover pot. Simmer on low for about 40 minutes. After 40 minutes, adjust salt and add potatoes, cook and additional 15 minutes. Add corn and cook an additional 7 minutes or until corn is cooked. Serve in large bowls, and top with cilantro.

I have to say this was WOW. I am Puerto Rican and though I LUV my country's food..between deepfrying everything and adoring lard LOL not very healthy. My mom and I both find the biggets issue with WW is the blandness of many of the recipes. Your site has given us the chance to eat what we LIKE in a much healtheir way. THANKS SO MUCH!

@Jenni- I know!!! This soup is a gem and so overlooked. If they could only taste it once, they would be hooked!! My daughter and husband love love love this soup more than any other soup I make. I'm happy you are enjoying my recipes, Latin food rocks!!

This looks and sounds great. We love Colombian food and soups - can't wait to try. I was wondering a couple of things, though... what size pot are you using to make this (since the instructions say to fill the pot with water) and, are you using fresh yucca or frozen? Thanks!

I went and purchased all of the supplies last night, and I have the bone in thighs. I will be making it tomorrow and hope all goes well! My husband is Colombian and this is his mothers specialty. I hope I can at least compare with yours!

Colombia is the home of my heart. I was privileged to be born and grow up there until I was 18. I read your recipe and thought, "What, no chicken head and feet?" I distinctly remember finding those in a pot of Sancocho. :) I just found your blog and am so excited to find so many Latin dishes - yum!

Hi Gina, Just found your site tonight while looking up some recipes for menu planning this coming week. You have an amazing variety of dishes and they all look amazing! So cool to find Sancocho here. My family is from Medellin and I have not had it in ages. Thanks so much for sharing, I will be stopping by often!

I recently came across your blog through a friend and I like to find replacements to our Latino dishes. In PR we also make sancocho but we put white rice inside to eat it. Is a good dish for very early mornings after a good parranda in Christmas or rainy days. Thanks for the light alternative! - Griselle

my oh my this was tastey! i did not get the chicken on the bone, i forget that you just take the skin off yourself...i used 2 tomatoes and couldn't find the plantains and yucca so it was just corn and potatoes but this was delicious! i think that if you are from cajun land like me you would cook this a little longer and maybe add some cayenne for a hint of spice. but this a wonderful take on chicken soup! so delicious! i think this would work well in a slow cooker. also you may change the recipe so it reads how much water to add as i cooked mine longer to cook out some of the water (i added 10 cups oops!) but i also wanted to have the flavors really cook into the meat....this was sooooooooooo good! gina you are AWESOME!

I'm so happy I found your site, Gina! My parents are Colombian (from Medellín), and I was born in the States. My mom never taught me to cook (she hated it), so I never learned how to cook anything Colombian. Growing up in Southern California, I learned my fair share of Mexican dishes, but I look forward to learning how to cook Colombian ones. And, since I just started Weight Watchers (I'm on day one!), your site will be very helpful in general. Thanks!

Oh my, this looks so goooood! I love sancocho (Dominicano style!),and am so looking forward to trying your lighter version with chicken. I have traditionally had it only with beef and pork. Are you Colombian on both sides? I noticed that you post other Latin countries recipes, Too! mucho Gracias!

i am making this in the slow cooker today. i started it on low at 10am and at 2 pm the chicken is falling apart...i also added some dry navy beans it smells so good in here. i didn't cook my veggies just cut them up and threw them in. i am putting it on warm for now and plan to turn it on low again adding the potatoes about an hour before serving. still don't see the plantains and yucca at my grocery store i am sure i am missing out...maybe next time. i love the flavor of the corn and cilantro sooooooo good!

Tried it an really liked it. The flavors were very light which I like. I did add shrimp and a little chili paste. I do not like thighs which I hate that I don't because I know that it added that extra flavor. I used some chopped chicken tenders instead. Gina I lovvveeeee your recipes. They have not failed me yet:)

Such a fantastic site with so many great HEALTHY variations of food that is so close to my heart. I am Ecuadorian and have been asking my Mom and Abuelita for recipes of all their home cooking. They always say "Oh Mija it is so easy you just add this that and the other y ya!" Not really helpful to me as I need a little more instruction :) Now when I have a craving for some South American comfort food I can make it AND it will be healthy! I am so happy! Thank you!

I made this soup on saturday.. let me tell you.. this soup is AMAZING... I work with a couple Puertorican ladies and they make it similar... i think next time i will add some chicken sausage... thanks for the recipe!!

I made this last night and it was sooo delicious. Erupting with different flavors. I bought the wrong kind of plaintains, but I had butternut squash in my fridge and added that in place of the plaintains. Still delicious! The yucca in the soup was also absolutely scrumptious! Keep posting these healthy Latin dishes please! :) :)

Made this tonight for dinner & it was so good! Perfect for cool evenings. LOVE all your recipes. Tried a bunch already, in fact made your mango bread today & will be making your Irish soda bread 2maro but instead of raisins I'll be using dried blueberries. YUM!

OMG!!! So seriously I made this and it was , is one of my most favorite things in the world to eat. I am Dominican and we make sancocho as well, this dish had a very similar taste, very tasty but I felt less guilty about eating. I only added an additional plantain.... I cannot get enough plantains!!!! Thank you so much Gina, this dish got me through the holidays!!! :))) xoxoxo. I live your site, cannot get enough!!!

My mother in law just made this for me :) she's Ecuadorean and took the green plantain and mashed it and lightly fried it and sliced that on top of the soup. Served with raw onions and line juice on top...yum! She also cooks squash in hers-not sure which one but its orange on the inside and tastes like carrots. This is an excellent hearty meal!

Is it true that yucca could make you sick? This looks great but I'm concerned about what I read on the internet about yucca root being toxic, obviously I'm not Columbian because I had to look up yucca!

Patti, yuca (Cassava)is not toxic. The tuberous roots of plants in the yucca family – more than 40 species strong – have long provided a carbohydrate-rich food source for indigenous peoples in arid areas of the Americas. The starchy root of the yucca is not only rich in carbohydrates but also contains a healthy mix of vitamins, minerals and plant-based nutrients. Researchers are finding that yucca root’s phytonutrients, including steroidal saponins and resveratrol, endow it with significant health benefits. I ❤ Yuca/Cassava, but NEVER eat it raw!

I have made 3 recipes since I found your site last week. They were a hit here at home, absolutely love it. I am currently making the soup ( on the stove as I type waiting for the potatoes)!!! My stomache is growling! So glad I found your site.

WOW ... am delighted to find this recipe. Our family lived for over 3 years in Amaga, Columbia many, many years ago and this soup was a favourite of ours. I still have such wonderful memories of our time there.